Archive show
Welcome dear viewers to another show Cook with Mickey. Uh this will now be something a little different. Uh, since Easter is coming up soon, it's me had two or three weddings in a row. I wasn't there houses. I had a day off today. Today I was laying these stones, cutting granje, m arranged the garage from which we are building a new studio. Here we go quickly so we are making a new studio out of this garage. M prepared here by sitting Angelina I have prepared a kettle here. I'm going to make a fish stew for Sunday. It's going to be a fantastic show for Sunday. Uh, so I'm going to make u kettle. You will also see recipes and everything. Angelina will make baked pancakes with walnuts in the oven and that. Uh, Angelina had a lot of responsibilities at school and uh about children and that. I wasn't at home. We didn't manage to we are not ringing the phone let it ring. Uh, we didn't get to record the show for Thursday that
Transcript — English (International)
- Welcome dear viewers to another show Cook with Mickey. Uh this will
- now be something a little different. Uh, since Easter is coming up soon, it's me
- had two or three weddings in a row. I wasn't there
- houses. I had a day off today. Today I was laying these stones, cutting
- granje, m arranged the garage from which we are building a new studio. Here we go quickly
- so we are making a new studio out of this garage. M prepared here by sitting Angelina
- I have prepared a kettle here. I'm going to make a fish stew
- for Sunday. It's going to be a fantastic show for Sunday. Uh, so I'm going to make u
- kettle. You will also see recipes and everything. Angelina will make baked pancakes with
- walnuts in the oven and that. Uh, Angelina had a lot of responsibilities at school and uh about
- children and that. I wasn't at home. We didn't manage to
- we are not ringing the phone let it ring. Uh, we didn't get to record the show for Thursday that
- is for today. But we have one show in reserve from the beginning of ours
- adventures. We literally recorded I think the fourth episode in code
- Osman and Kristina. I already mentioned that Kristina is one of
- most deserving for this channel of ours. For two years, my wife urged me to do it
- I opened it and I didn't and in the end she got annoyed. took it and opened the channel for us
- and we literally started doing this because she really is everything to us
- tried and helped. We also wanted to repeat that show. I am kuo
- perkelt hungarian but something didn't work for me. So I told Angelina luckily
- Angelina saved that show edited so you will watch that show which
- was recorded some two months ago. two months with Kristina and
- Osman because we didn't arrive today because of big commitments because I'm going again tomorrow
- to the wedding. Yesterday I came from a wedding, today I have a million obligations. Uh, I hope so
- you won't blame us. And this was also a very interesting episode. I'm the only one
- because of that, because of the perkelt, it was tasty and beautiful to them, but I was not satisfied
- with him and that's why I wanted the show to be repeated so that they would be our guests here. But
- here you are going to watch this episode from two months ago that thank god my wife
- saved unmounted. Don't blame us.
- We have a lot of work to do. I work two jobs and 48 hours a wedding and a flying start and here I am
- we are cooking this. So watch now the episode at Osman and Kristina's guest house
- where I made beef perkelt. And for Sunday, we cook fish stew in Kotlić.
- Many people asked for that or fish soup. They will see what I do. I haven't decided yet. I mean
- that there will be fish stew. So don't mind. Thank God she's my wife
- smart saved that show. What should I do? I have many obligations. I am today
- worked like a horse. Now my uncle should arrive with the truck, with the nice one
- with stones, so that I can level it and line it up.
- See you on Sunday, and today at Osman and Kristina's. Greetings.
- And welcome, dear viewers, to the new episode of Cook with Mickey.
- We are staying with my friends Kristina and Osman. Uh, I have to say now it won't
- make Osman angry. I am his guest, but primarily someone who is most deserving of
- this show of mine. It's certainly Christina who has been making me look lighter for two years now
- to touch me, Osman. Let him go. It doesn't matter. They say that it is that they are that it is past. They it is
- their mouths are cleaner than human mouths. Run smooth. They have an easy way. Don't look
- beef. It doesn't matter. Now these oh horrors will do this and that. I slept and lived with
- my two dogs until I got married. When my wife came, she took care of them.
- They live in a garage now. But they have full treatment. Like this.
- Uh. For two years, Kristina has been persuading me that I now have a bug, no
- I have to scold myself. You don't have to, you don't have to.
- Kristina has been persuading me for two years to open a channel in
- cooking. If I were to say this to Christina, where would I go? I have no idea, I don't even have a social one
- networks. Come on, you'll see it's great this and that. And the woman herself took it to hers
- took the initiative, opened the channel, arranged everything for us and said that from now on this is your channel
- to send me the show. She edited the first two episodes for us and all that, and now she will
- train Angelina and everything. Here, as you can see, I fixed the sound, we got it
- microphones. Yesterday was my salary, I just bought my wife an i
- that some latest phone like that Pro 17 iPhone 1200 EUR. I'm not well. Everything
- my hands were shaking like this when I gave money to Đura. But I see that my wife
- happy that she became a cameraman she enjoys this show and I'm not sorry. If and
- if this show fails, the woman will have a new phone. Christina
- officially once again now in front of everyone, if it wasn't for you, this show wouldn't exist
- I don't have to and I have to thank all the people. Me
- I have never had this kind of support in my life. I read those comments so much that people get me
- they support me in this type of show and in this cooking. I am too
- really, anyone who says they don't like being praised is lying. I'm really fed up
- heart that people support me. I also welcome those who do not support me.
- I'm not mad at them either. It makes sense that what they say makes sense
- for many things I do not run away from my mistakes. But imagine the problem again
- that you have time in your life to look at someone who irritates you, who you don't like and
- to comment on it. Well, you are worse than me. But it doesn't matter. May you be alive
- hello everyone. This is the premier show for the people they love and want to
- learn. Today we are preparing the famous Hungarian Perkelt. Otherwise I'm on
- Laki Mani is only suitable for meat and not for vegetables.
- You know everything. The best perkad that I have eaten here in Serbia is, of course, code
- Abraham there on Palić Subotica. There are people who make it fantastically fantastic.
- But I ate the same in Szeged, maybe even better, but a little too much. So Perk
- at Abraham's, anyone who goes to Palić must decide to try it. Repeatedly
- real from I took the beef shoulder. I think it is also made from beef shoulder.
- I took 200 g of saliva. We have fat, we have spices. For a side dish, for a side dish otherwise
- dough works, potatoes, mashed potatoes work. But since I make this my own way, I try
- to be close to the original, we will add gnocchi as a side dish. I can also make gnocchi for
- attachment, it will be even more interesting. Of the spices, we need pepper, sweet paprika,
- hot pepper, basil, red red wine and
- tomato paste. Onions, garlic, carrots and celery go. We did not find celery. E
- now before i start cooking christina i won't keep you too long i have
- one question. Who cooks more in your family, you or Osman?
- Well, to be honest, we cook it for both. I cook some pasta that way more
- something. And Osman cooks these slightly more complicated dishes. He too
- he likes to cook. He's doing well. When he's in the mood, when he wants to, he cooks something.
- Most of the cooking is done by Osman's sister, who cooks phenomenally. So there you go
- we complement each other. Well, since we hang out there now and everything, and you helped us
- let's make an agreement right from the start. I will not mix reality on my channel
- Osman not to interfere in the cooking so that there would be no competition with each other. I won't
- talk about reality except when I'm with Osman in the show. And here is my friend
- we can film him. Can we have you?
- I smelled something I honestly have to. Where are you from, Stefan?
- are you? Here I have something to say to the viewers. Stefan is not my first friend uh I've been with
- was hanging out with him and eventually I stopped hanging out with him. I'm going with his dad,
- to hang out with my mom, what do I know? Just like me and singer Nemanja Nikolić were
- undeveloped. Me and Picasso his sorry greetings for Picasso from Doljevac. Become
- better friends than me and Nemanja. So you didn't
- I am glad and enjoy watching you and our company and friendship
- all this against some of my friends who stopped hanging out with me continued with
- Peacefully to hang out. I have some, I remember I had an argument with that and I didn't come.
- I live in Belgrade. When I come home, I see Mirko and the fact that I'm not a good s
- him. Some friends are cooking a kettle. I said nice dad, I said you are hanging out with this what
- I had a fight with him. And my friend was, of course you understand, we reconciled.
- Stefan, today we are making beef perkelt. That's it
- the top. Have you ever been to Palić with Abraham? That's where they make the best. That's it
- Hungarian specialty. I wasn't.
- It is similar to goulash. Only the longer it is prepared, the longer it simmers
- hours. Uh. Now I will, I will show it later when I cut the preparation and that. I came to
- thanks to Christina who helped me and persuaded me to open this and see
- that the reactions are very nice. Čučak Of course. Leave me a little clean.
- He lies who knows where he is going. I was also young and very happy. Mickey enjoy.
- Yes, but we, stupidly, I'm not used to it. Where do you drive this cheap car from
- 3,000 EUR. So what will I be, the time has come.
- Better to have than not to have. Well, you want me to give you and
- Angelina's hood so you don't mess with the three of them. should have. He has your number so we will
- to be heard. Yes, yes, it's not some
- that they fell from thanks. See you Stefan.
- E Laki Miran small change. We continue for that for we took a break that I
- I cut the onion and carrot. You don't really have to watch it all. Kristina is of course as well
- every woman to change clothes to dress up. She didn't like the way she looked.
- I respect that. It's not easy being a woman.
- This Kristina uh process is going like this so I can make another one tomorrow at eight
- perkelt. Uh, we put the fat to heat up and we will put the onion first
- and carrots. Here it is. We create fat.
- Now, Kristina, when the fat is heated, we add the onion and carrot and that's it
- to slurp in the clink. Mhm.
- After that, we add beef shoulder. cut into cubes and uh
- bacon, which will also give a little taste of that smokiness. You see you already know.
- Of course. Uh, I do this my way. Now someone will say that you don't make perkel like that
- like that. I try to make it according to my own taste and not run away from it too much
- of that original recipe. And at the end, when the meat has been simmering for an hour
- add onions, then add wine and tomatoes. And we simmer it on low heat
- the longer the better. Even one more maybe an hour and a half two hours can still be done
- simmering. Hmm. And wait Mike, when we put the onion in now
- meat and that's it, do we put some water? No, nothing like that.
- No, no, first let's let them simmer and this let's the onions inhale and sizzle
- then we will add wine after that and this instead of water and let it go
- is simmering. I can't wait. And this one
- I will learn something. Both Osman and Osman will benefit from this episode.
- I heard your suggestions. In the next shows, I will cook dishes that you like
- suggested. I see that a lot of people are looking for Valjushak nasovo. That's what I'll do
- make. It is my favorite dish from childhood. Uh in the last episode alone
- told me what happened to Valjusica when I was little. It was translated as Kristina pa me
- rubbed with a rolling pin in the middle of the yard. arose but swept me. I didn't do anything
- I'm too fat, I'm in a hurry to play football, I've got a ruminant and we're going to prepare some more dishes.
- I see that people from Montenegro have called. They are looking for a rashatan. I will try. There is one
- the boyfriend said in the comments that a grandmother sells rastan in Stara Pazova na
- markets. It's close to me. I'll try to find it. Uh, they're from Dalmatia too
- people told me to prepare some of their specialties. I will also them
- to comply, to do something. From Macedonia, they were looking for gravče on a pan.
- I will make a toy on Tavče. So there will be something for everyone. Uh, the point of this one
- show is for someone who doesn't cook to learn to prepare some basic dishes. Here is the mass
- warmed up. We can add onions. I'm real now
- happy what I'm going to learn a little. So why don't you have lunch? You don't care.
- You don't have to cook. Yes. And we have lunch. Em
- I know the basic Bolognese, some nonsense. This is really this one
- specialty. This is yes. Hungarians are very good
- chefs, especially I love their perhlet perkelt. I love theirs too
- dried meat products. They are near us in Vojvodina and then we have a similar one
- some. Otherwise, our kitchen someone says prepare our dish. Even that
- someone wrote Cicvara. Cicvara is our dish. And our dishes are mostly for you
- Kristina is a collision of east and west. We from Vojvodina are that German menu.
- Hmm. This one quite mixed with that. Uh, from the South, some came from Turkey, some from Greece
- example, people don't know. Moussaka is Greece. Uh Sarma is not ours. It is a Turkish dish.
- Sarma is not ours. It is not a Turkish dish. Here I am
- our authentic dishes are mostly those, let's talk about ancient times, you know. What we can do
- boast that we have I ate everywhere in Argentina and the barbecue was fantastic.
- That's where the beef is cooked like crazy. But as far as meat and barbecue goes, I think so
- Serbia in Europe in terms of the quality of that meat and the preparation of the curry is probably the best
- we can say top one or top in top three. Now someone will say you didn't try here,
- You didn't try it here so that it doesn't turn out that I'm going to blame our kitchen. I love ours
- cooked meals and prepare them. And what I have to say, it's not like I didn't eat,
- of course, Novi Sad, Belgrade, went to the pub in Niš,
- To Leskovac, you can enter some ordinary cafe from the street, anything, is it fancy, yes
- And it's not. I haven't had a bad meal in Niš and Leskovac yet.
- Well, the other day we were in Nis and we were in a restaurant. It's me
- delighted food. It's still in my head. Niš is for me as far as gourmet is concerned
- some paprika. But believe me, it can't come out, even if I force it, my luck
- Vojvodina and all that is now simmering and we will add it in about half an hour
- and this one not for half an hour or 15 minutes. People ask me how much of what.
- As for spices, I do it by feel. I don't know that in grammage for
- salty dishes. Never do everything at once, slowly, add salt, this, that, and each
- try the dish over and over again until you get the taste that suits you. Uh, that's a kilo
- and for the uh beef shoulder, I will add about 200 g of that bacon pancetta to give it a little
- taste. I'll add some uh 6 dl of wine. We're going to add this whole tomato.
- We have maybe about a liter here. So we have basil, pepper, colorful, hot pepper,
- salt, sweet smoked paprika and a little dry spice.
- I can't wait.
- Add a little bay leaf. Yeah.
- So we add the bay leaf and let it simmer. And now we can slowly add
- and after this I will chop the bacon. We also add diced beef
- about 3-4 cm and let it simmer together with the onion. People, that is
- add spices slowly and you will see. Try this that. Let me say it right away
- professional chefs and those who understand cooking, who watch this and
- who have objections, I don't know what. I accept that and some things I know, some things I don't
- I know. I didn't really know that rice was cooked in those bags myself
- had. What will an illiterate man do for I thought the bag wouldn't melt. I didn't know that
- it's the one that cooks rice in. What should I do, my God? But it worked out
- well, I accept all advice and suggestions anyway. No one is the smartest. Again
- I say I am an amateur chef who mostly prepares delicious dishes. I still rarely feel like it
- I happened to forget. But if you are a beginner and if you fail, continue cooking
- better. Once you learn it, you'll know how to make it on the sly. Christina
- you explain it exactly for people like me who are beginners and who want to
- here I'm going to bring Angelina closer so they can see what it looks like. Now we mean it
- left the onion and carrot. Of course, celery is also needed. We didn't find it in
- store. It's starting to simmer now.
- Here I have accepted your suggestions. I also put on a glove
- for the provisions I keep. And that my psoriasis is not very visible so that people don't
- appalled. Well, I also take care of aesthetics.
- Now while this is simmering, Christina, I have to tell you something.
- After reading those comments, he says that some of them looked at that Cooperative, and they looked at me
- they say you shook your nose, ate this and then cooked it. It wasn't quite like that. And yes
- I did it on purpose. What do you want from me? I give it to you. I'd throw myself out even now
- wiped this with his hand like this. Because I can't convince you that I'm not like that in private
- in reality because there the circumstances are different. You prepare from what you have.
- You forget about this and that, I don't know what. Do you understand? You don't even have all the groceries and whatnot
- I know. I admit that I wasn't some hygienist there and your every criticism for
- it stands in place. And I did some things on purpose to make you cringe
- which you already understand. But of course Christina here you are
- I respect. Here I also took the glove, everything is as it should be.
- I remember when you once prepared for all of them. So
- when I passed Sarma. No no. You prepared someone. I think so
- maybe a spa night or something. You know how many times I prepared for Oni
- wake up. They wake up and it's waiting for them with every portion.
- Why not prepare for 50 people. But I can do that now I'm almost alone uh no
- Almost last summer, I cooked at Nemanja Nikolić's place on Delibanska Peščara
- pasul for several people and there was one friend with us. He says I thought so
- it won't be good if he says I cook the same, but how do you sprinkle it with paprika like this
- he says how did you know it wouldn't be too salty so I said I know I have that feeling
- I try it, never until I put everything on right away, then you try it, and this is what he says, I'm afraid
- because he says I say everything as it says in the recipe, I said I don't cook as it says in the recipe
- according to the recipe, but according to the feeling of Kristina, you and I can take a break
- Angelina, I'll call you in half an hour when it's refilled. I call you Angelina kad
- when he wakes up, the wine is added to this as well. And now we can go there too. Angelina wait for me yes
- let's talk a little with Osman to see what Osman is doing.
- Yes. Come on. And while Kristina and I are preparing lunch,
- Osman is resting, watching watching reality reality reality. Let someone
- you and reality TV are alive and well. Okay, I need to be informed. Miki u
- Kristina told me, of course, because one is a king. Yes.
- Uh. Christina told me that you are in charge of
- these slightly more complicated dishes. She mostly prepares pastas, bolognese,
- carbonara and that. Tell me, Osman, how much time do you spend in the kitchen and whether
- do you like to cook? Well, I like to cook. Uh, but this one
- I love it and dedicate myself to it, and I never do something according to a recipe, but I always do it myself
- that's exactly what I'm saying. Everyone has to find it for themselves
- and everything always gets better and better when I cook. You just have to love and work. E
- Now I'm not home like you Mickey, but I'm trying to
- I am called by my director with for this second one
- show, but I'll call him later. What is it for uh why is it good at Karići
- cook and otherwise hang out with them when they come to us and everything. We have, I have na
- for example, my sister whom I love very much, I greet this time. You call her yes
- you ask, Majo, you don't even ask how you are. Don't ask me anything, my back hurts from the brakes
- I am alone. I made dishes at Boscket last night until 600 in the morning. Don't ask me anything.
- Oh, this spondylosis got me. Wait for this, May. We called to ask
- how are you Let's get right to it. Cards are always positive. Are you them?
- called on the phone? Did they come for lunch? Very grateful guests. Delighted
- always with whatever you prepare. Uh, when you come to them, you also know when
- you come somewhere to visit and you see that either the wife is crazy or the husband that we came to
- guests. They like to host not only us, they host various crazy people. Not all of us
- honor to all. I don't mean this family and all that, but because of the show and everything,
- because of your show. This one is also from my viewers who don't watch some
- they also watch Osman's podcast, Osman's show Kralja Elite. They are also warm
- I recommend a slightly different view of these things, and yes right away
- I say. Uh people who are angry and realijaliity and this. You were in reality
- we watch realijaliity people it has viewership. The people are asking for it. People yes
- is looking for a cultural program. We would continue to look at myths and legends,
- survival as I watched it when I was little. So uh
- you have a remote control. Don't you like it? Take the switch. But it's the strongest for me
- when they approach me, they say I don't watch it at all. So then they ask me about all the living
- participants such as this private cocoa. Wait how do you know their names if not
- are you watching do you understand? He always says his wife is looking at me
- the sister is looking at that. So I want to say uh the main one
- the thing about Osman and Kristina is that these people are always in a good mood. Shall we go for
- weekend in Vienna, are we going to the spa, are we going to Moroholm or are we going to Bogatić. They
- are always for. We fired them because of our obligations.
- This is the woman's obezelo. She works at the school and I shoot on the weekends. Fired
- We've had them one, five, or six times, but I like to make promises. And then Christina calls
- Angelina, so what happened? So let this one go, you can't do this, that. So they are
- always in the mood for socializing, traveling and what did we say next
- trip what are we planning? Here we will see what we can do to have more
- option, so if we had said something, we could go to Lepenski Vir.
- We are, we are, it is to us How many times did the beautiful faith promise us?
- Well, we will go, we will go, my friend
- hold. We will go to see Lepinski Vir, they say that it is now restored and that it is
- phenomenal. That's where Goodbye Inspector was filmed and that
- and there is a very nice view of the Danube and everything, uh, so I don't get sunburnt, I'm going to go for a woman
- with me to pour wine and tomatoes and I will return to Karica immediately.
- We are waiting for everything. Come on, Angelina, follow me.
- And here it is. Come shoot Angelina. Here you can see the meat has released water. That's already happening
- simmer gently. And now we will reduce the heat, that is, the stove
- from seven to literally five and add red wine, which will of course evaporate.
- And we add this fantastic tomato that I bought. It's a Passat.
- The trade wind is blowing. It's this Italian guy. Phenomenal
- looks like. I am delighted. Of course. After that, we will take down the side dish as well
- gnocchi. And now we leave this to simmer on the fire for one, two or three hours. I will come
- occasionally to see what's going on. I'll add uh pepper.
- Colorful pepper. I love this one. Since it is a Hungarian goulash, the ingredients are also Hungarian
- kotanji. Hey, I do this, I advertise people for nothing and it doesn't matter. But it is
- kotanji are really the best spices for me. Especially the grinding one
- Hungarian pepper on shalev paprika. What does this Knjaževac lack? Nothing. Excellent.
- And I love this one now. This is chili with sea salt. Me
- I love her too. Some say jalapeño, some jalapeño. How dare you say how
- you will. Here I add a little chili pepper. J Hungarians like spicy and sea
- be a little spicy stew. I will also add a little dry spice.
- That's it. Says one of my friends, Goran, who watches the show. He's just starting to
- cooks. I will also add a little basil. Although I can do all that in the end and that's better. I will a little
- add more salt. Here we have sea salt.
- And we'll leave it all to simmer on a low heat
- simmering. It will change color. It literally has to be as they would say yes
- blacken, but not burn. It will get a very nice dark red color. You will see. That's it
- is that. We are now going to take a break.
- Now let me tell you mistakes happen. I know many people who know will
- they make a real perkel the third doesn't work this, doesn't work that. I agree. Looks like Christina
- that I made a problem. Now I'll tell you the car. But to be corrected. We just will
- cook longer. I tasted the meat, which was hard as hell.
- Listen to what happened. Listen to what happened. I know that from before, yes
- the tomatoes are not added to cook the meat immediately
- the meat is not already 70% maltena cooked. Uh. Do tomatoes have some acid?
- Probably one of the viewers knows what I'm talking about. Well, the meat is additionally shriveled or already
- I don't know what and that's why it takes longer to cook. Now wait until I ask what else is the problem.
- Tomatoes don't even fit in the original perkelt recipe, but I put it in. So I will
- rename this to Mickey's Gnocchi Stew.
- So you understand.
- We're not going to call him Perhelt at all because we're because I made a mistake.
- He's simmering now. We made the mistake of pouring immediately
- tomato. It's simmering. Don't record anything. Made a mistake
- because we immediately poured tomatoes and that's why it cooks for a long time. That's why I added water now
- even more to cook it faster to dilute it. But in the kitchen
- mistakes happen. I was here thinking about what to cook,
- how, what, and what I will talk about and that's why that mistake escaped me. But in the end the final
- the product will be exactly as we wanted because this perkel as long as possible
- cook it will be better. The meat must fall apart when you put it in your mouth. Don't
- is biting. I took over a bit. Look hard. Only 50% done. But it will be good
- everything. Don't worry Christina. I won't. Although I can say the same about yours
- viewers and for me. It's good that there was that mistake. Can we then?
- to see that we can always correct ourselves. Here you remembered. You added
- water. People will hear now. I will make gnocchi that just need to be boiled a little
- we take them off immediately. You will prepare this for me to squeeze. The gnocchi will be a side dish with this.
- Now I will right away. I knew right away that I shouldn't put it, but I'm human
- part came to Belgrade and saw this, we don't have this based dipole
- made in Italy and I immediately caught on. Yes, we need tomato juice for
- perkel. Somehow this was nice for me and instead of just putting aleves
- paprika a little dry spice, but it doesn't matter.
- And one more thing, Kristina, I have to tell you, here is Kristina, wow, Kristina prepared this
- where are we going to squeeze the sheep and squeeze these branjoks. You know what I am
- noticed that i just did it a while ago. The first two clips when I was working and then I go
- you know from the kitchen, from the washing up, that everything is cleaned like this. And I said this
- it looks bad on the clip. I said I can't do that. I also need a towel
- always have a cloth, so it's like something or this, I'm sorry, I was looking at what to do. The code
- it's all spontaneous for us. With us, everything is naturally spontaneous and good
- you noticed that, when Osman would later say it's my fault, you know he has that edge
- to accuse me like that. I have now included this so that you don't give up
- the cameraman took a picture of this as he sees it now so that I can fix it. Uh, every savory dish in progress
- you can fix cooking. You can't be sweet. That's where it ends if you hide. Or
- the dough will not rise, or this or that. And salty dishes can be improved so that
- our final product will be the right one. I'll reduce it so yes
- reduce it, let it simmer and that's it. Well, when it's over, well
- I think we will arrive home by 12 in the evening. We are happy with them and they with us
- so this is great for us. Well, we didn't plan to stay this long.
- Come on, what are you praising?
- By God it was worth it. Yes, we almost spent the night at Karići and it got dark, but
- the perkelt is finally finished. I'll call it uh Mickey's Stew of
- Beef goulash so that experts don't say it's not real perkelt. Tomatoes don't work.
- We will pour gnocchi as a side dish. We have already said
- here is the gnocchi. I didn't show you that. That is known. Let the stork boil for a minute and a half
- dva and gnocchi are mostly done. So you should not overcook. Here's how
- it seems. M fantasy. Otherwise, it is very spicy. Of course, we added jaleva
- paprika and everything.
- I guessed the taste. Fantastic.
- Otherwise, fresh paprika is added to the original recipe. I don't put it because we
- that some flavor that I don't really like sometimes and I don't put it on. I only put
- hot pepper and
- sweet, smoky. This time I put Look here. See how it is
- looks like. Fantastic. The taste is fantastic.
- And I would ask people who understand cooking better than I do, because no one does
- he was not taught born, to really explain this, did I make a mistake by pouring uh
- literally maltene at the beginning uh tomato and was that why it was cooked or maybe
- it's true that the beef was a little older, but I managed to make it too
- I'm just going to take it to Christina Osman.
- Oh, Osman, you didn't wait for Stefan to come out of reality, I believe
- Kristina, please. Thank you.
- By God, you have waited. But they are doing well, it seems that they don't know what to do
- it can still be added to Perk that I didn't say plum jam. Believe it or not.
- It is added that or chocolate can also be added black for cooking check. I'm not that
- this one added. M
- but Osman, you know that plum jam or dark chocolate is also added there.
- By the way, when Mexicans add dark chocolate, it's called mole. Great. Hey
- and hot is quite hot and spicy. Do Hungarians like it spicy?
- She would never say that we had problems with speech. Only I like bread with this. But
- I will do that later. Osmane, bread does not go well with gnocchi. But I will
- feel a piece of bread for you. Pizza, I eat bread, so yes
- I will taste a piece of bread for you. He is strong. It is spicy because Hungarians, Hungarians like it very much
- spicy, hot. So goulash means the top. Kudos to Mika. Me
- if he was really bad, he would tell you right away. Yes
- I know, I have no doubts about the language. But you see this will be eaten in time
- nothing. Osman. Thank you. A woman. Before I pour it on you and me
- I'm going to sign off on today's show, which was a little unusual. Uh. We cooked
- at Kristina and Osman's in their kitchen. I managed to manage. Me and
- Kristina, we went shopping. Someone is calling. No further recording.
- Unknown number. We will not be in touch. This one so that we are ready for new ones
- cooking adventures. I thought this one wouldn't turn out well, but it turned out hot
- let it cool a little so as not to burn yourself. Kristina Osman, thank you again
- once upon a time
- for helping us with the opening of this channel of ours. I hope it takes off
- and that people will enjoy cooking with us, and who knows, maybe one day they will do this
- we will also move the show to TV. Of course.
- Thank you very much. Thank you very much for your hospitality.
- Thank you for lunch. Thanks for always supporting me Miki.
- We worked the entire shift at the factory for 8 hours. So me when someone comes
- if he stays longer than an hour and a half, I would kick him in the ass. And this one
- hours, Kristina's explanation to Angelina, how this, how that, how it is mounted, how everything
- my wife learned in a day. It is not smart who is stupid.
- This is the quieter Ottoman bread. Uh, so I had a grandfather and I got bread in the soup
- you believe. Uh follow us, watch us. New culinary adventures await you and
- what can I tell you, hey, we are all alive and well. That is the most important thing for people to be alive
- and healthy. We don't need money or anything. When we are all healthy, that's all
- then the millions and the trucks are fine. If someone is sick. Just yes
- we are all alive and healthy for the rest of our lives. We don't need anything else. Greetings from
- Miki and from Kristina and Osman. Hello people.
- Hi. Let's go eat.